Texas Hash Recipe With Corn

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MOM'S TEXAS HASH



Mom's Texas Hash image

This is a quick recipe my mother made a lot when I was growing up. It has a great flavor! Serve over rice.

Provided by CANDIEB

Categories     100+ Everyday Cooking Recipes

Time 25m

Yield 6

Number Of Ingredients 6

1 ½ pounds ground beef
1 medium onion, chopped
1 (28 ounce) can diced tomatoes with juice, pureed
2 tablespoons chili powder, or to taste
1 tablespoon Worcestershire sauce, or to taste
salt and ground black pepper to taste

Steps:

  • In a skillet over medium heat, brown the ground beef with the onion, until the meat is no longer pink, and the onion is soft; drain fat.
  • In a Dutch oven or large saucepan, combine the ground beef mixture, and pureed tomatoes. Season with Worcestershire sauce, chili powder, salt and pepper. I just keep adding stuff until it tastes good. Bring to a boil, and let simmer for 15 to 20 minutes to blend flavors. Serve over rice.

Nutrition Facts : Calories 396.7 calories, Carbohydrate 8 g, Cholesterol 96.5 mg, Fat 30.6 g, Fiber 2.3 g, Protein 20.5 g, SaturatedFat 12.3 g, Sodium 434.5 mg, Sugar 4.5 g

TEXAS HASH



Texas Hash image

The great thing about Texas Hash is that you can adjust the seasonings and other ingredients to suit your taste preferences. So it can gave be as hot or mild as your taste buds will tolerate. We serve this with thick slices of Texas Toast that we lightly toast during the last several minutes that the Texas Hash is baking.

Provided by Northwestgal

Categories     < 60 Mins

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb lean ground beef
1/2 onion, chopped
1 celery, chopped
15 ounces canned tomatoes, diced
1/2 green pepper, chopped
1/2 cup uncooked rice
1 teaspoon minced garlic
1/2 teaspoon chili powder
2 teaspoons salt
1/4 teaspoon pepper
1 1/2 teaspoons parsley

Steps:

  • Lightly spray a 9x13-inch baking dish with a cooking spray (Pam, or similar); set aside. Preheat oven to 375º.
  • Sauté the beef, onion and celery in a large skillet over medium heat until no pink remains in the beef and the onions are clear. Place the meat mixture in a colander to let the excess grease drain.
  • Return the meat mixture to the skillet. Add the tomatoes, green pepper, rice, garlic and all remaining ingredients (spices/herbs) to the skillet. Stir well.
  • Pour the meat/rice mixture into the prepared 9x13-inch baking dish. Cover the baking dish, and bake in a 375º oven for 30 minutes, or until the rice is cooked and soft.

TEXAS HASH



Texas Hash image

This is an easy recipe and is really good. You could also add other vegetables for variation, like corn.

Provided by GayleM

Categories     Meat

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 -1 1/2 lb lean ground beef
2 -3 large onions, chopped
1 garlic clove, minced
1 green bell pepper, seeded & chopped
1 (28 ounce) can diced tomatoes
1 (10 ounce) can Rotel Tomatoes
1 cup uncooked long-grain rice
2 teaspoons chili powder (or more to taste)
1 -2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Lightly grease a 2-quart casserole dish.
  • Brown beef and onions in a large skillet over medium-high heat.
  • When onions are translucent, add garlic and green pepper; cook until green pepper is softened.
  • Remove from heat.
  • Stir in remaining ingredients.
  • Transfer mixture to the casserole dish and cover with lid or foil.
  • Bake at 350 degrees F for 45 minutes.
  • Remove cover and bake for 15 minutes longer.

Nutrition Facts : Calories 474.6, Fat 12.4, SaturatedFat 4.8, Cholesterol 73.7, Sodium 1407.7, Carbohydrate 62.3, Fiber 5.5, Sugar 11.5, Protein 29.2

TEXAS CHICKEN HASH



Texas Chicken Hash image

Provided by Food Network

Categories     side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 18

4 boneless chicken breasts
Chili powder
Garlic powder
Ground black pepper
4 potatoes, diced
1 stick butter, divided
6 green bell peppers, chopped, plus 2 red bell peppers, chopped
4 onions, chopped
Oil, for deep-frying, plus more for frying eggs
16 corn tortillas
1 cup all-purpose flour
3 cups milk
1 habanero pepper, chopped
4 cups grated cheese, any cheese of choice
8 eggs
Tony Chachere's seasoning, to taste
Avocado slices, for garnish
Tomato slices, for garnish

Steps:

  • For the Texas Chicken Hash: Preheat the oven to 350 degrees F.
  • Season the chicken with garlic powder, chili powder, and black pepper. Put into a roasting pan and cover with foil. Roast the chicken until cooked through, about 45 minutes. Remove to a cutting board and chop.
  • Add the potatoes and 1/2 stick of butter to a medium skillet and saute until tender. Remove from the pan and set aside. Add the green bell peppers and onions to the pan and saute until soft but not mushy!
  • Heat a deep-fryer with oil and fry the tortillas until crispy. Transfer the tortillas to paper towels to drain.
  • In a large saucepan add the flour and the remaining 1/2 stick of butter and cook the flour for 5 minutes, stirring constantly. Slowly add the milk and cook until slightly thick. Add the chopped red bell peppers and the habenero. Stir in the grated cheese and cook until melted.
  • Coat a large fry pan with oil and add the eggs. Cook the eggs sunny side up.
  • In a large pot over low heat, add the potatoes, bell pepper mixture and the chopped chicken. Season with Tony Chachere's seasoning, to taste. Stir the potato mixture until heated through.
  • Put 4 tortillas on a plate in stacks of 2. Spoon some of the chicken mixture on top of both stacks. Top each stack with 1 sunny side up egg and drizzle with the cheese sauce, to taste. Repeat the process with the remaining tortillas, eggs and cheese. Garnish each plate with avocado and tomato slices.
  • Serve immediately.

TEXAS HASH



Texas Hash image

This beef, veggies and rice casserole is easy to make and a family favorite.

Provided by Suzanne Cook

Categories     Main Dish Recipes

Time 1h

Yield 6

Number Of Ingredients 11

1 cup water
1 cup uncooked instant rice
1 pound lean ground beef
2 onions, chopped
1 large green bell pepper, chopped
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
2 tablespoons chili powder
1 (8.75 ounce) can whole kernel corn, drained
salt and pepper to taste
3 slices processed American cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart (8 inch round) casserole dish.
  • In a medium saucepan, bring 1 cup of water to a boil. Stir in instant rice, cover and remove from heat. Let sit for 5 minutes.
  • In a medium skillet over high heat, brown ground beef with onions and green pepper. Stir in diced tomatoes, tomato sauce and chili powder. Simmer for 20 minutes.
  • Stir cooked rice into the beef mixture. Mix in the corn, salt and pepper.
  • Pour the mixture into prepared casserole dish. Cut the American cheese slices in half and place over the top.
  • Bake in preheated oven for 15 to 20 minutes or until cheese is melted and bubbly.

Nutrition Facts : Calories 542.5 calories, Carbohydrate 64.5 g, Cholesterol 70.1 mg, Fat 21.1 g, Fiber 4.4 g, Protein 23.8 g, SaturatedFat 9.3 g, Sodium 720.3 mg, Sugar 7.3 g

TEXAS HASH



Texas Hash image

I got this recipe over thirty years ago from my stepmom and have tweaked it a bit over the years to suit our tastes. It was a favorite of my boys while they were growing up and they still enjoy it! You can substitute Rotel tomatoes for part or all of the tomatoes if you like it spicier!

Provided by Leslie in Texas

Categories     One Dish Meal

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
2 medium onions, diced
3 garlic cloves, minced
1 large bell pepper, seeded and diced
2 lbs lean ground beef
1 cup rice, uncooked (I use Uncle Ben's Converted Original)
1 teaspoon salt
1/2 teaspoon fresh ground pepper (to taste)
1 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon cumin
2 teaspoons chili powder (I use Gebhardt's)
1 (28 ounce) can diced tomatoes, undrained

Steps:

  • Spray a 2 1/2 quart casserole dish with cooking spray and set aside.
  • In a large non-stick frying pan heat the olive oil; add the onions, garlic and bell pepper and saute until the onions are limp, about 10 minutes.Remove from heat and put onion mixture in the prepared casserole dish.
  • In the same frying pan, saute the ground beef over medium-high heat until browned.
  • Add beef to the casserole dish.
  • Add the rice, tomatoes and their juices,salt,pepper,basil, oregano,cumin, and chili powder to the casserole dish and mix until well combined.
  • Cover casserole dish and bake in a preheated 350 degree oven for 45 minutes.
  • Uncover casserole and bake for an additional 15 minutes.
  • Serve hot with a sida salad and crusty rolls.

Nutrition Facts : Calories 452.6, Fat 18, SaturatedFat 6.6, Cholesterol 98.3, Sodium 668.4, Carbohydrate 37.1, Fiber 3, Sugar 5.7, Protein 34.3

TEXAS TOMATO HASH



Texas Tomato Hash image

My Mom made this alot when I was a kid; comfort food for me!! Easy to make & tastes great. Serving size approximate

Provided by Doglover61aka Earnh

Categories     One Dish Meal

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 large onions
1 large green pepper, minced
3 tablespoons vegetable oil
1 lb ground beef
2 cups cooked tomatoes
2 cups uncooked noodles
1 teaspoon chili powder
2 teaspoons salt
1/8 teaspoon pepper

Steps:

  • Saute onions& green pepper until onions are yellow.
  • Add meat and brown.
  • Stir in tomatoes, noodles, chili powder, salt& pepper.
  • Pour into greased 2 quart baking dish.
  • Cover& bake at 350 for 1 hour, removing cover during last 15 minutes of baking.

Nutrition Facts : Calories 480.8, Fat 28.5, SaturatedFat 8.3, Cholesterol 93.1, Sodium 1257.3, Carbohydrate 30.7, Fiber 4.2, Sugar 8.6, Protein 26

EASY TEXAS HASH



Easy Texas Hash image

This was one of my husband's go-to recipies when he was single. It is wonderful from the first serving when it is freshly made to the leftovers the next day. As a leftover suggestion, you can warm it up, put an egg, cheese and salsa over it for breakfast. I am so happy I married a man that can cook. I think I'll keep him because without him I'd probably starve!!

Provided by Fireflylover

Categories     Rice

Time 40m

Yield 5 serving(s)

Number Of Ingredients 11

2 tablespoons vegetable oil
1/2 cup onion, chopped and diced
1 green pepper, chopped and diced
1 yellow pepper, chopped and diced
1 red pepper, chopped and diced
1 lb ground beef
1 cup Uncle Ben's converted brand rice
1 (16 ounce) can stewed tomatoes (undrained)
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large skillet, saute onions and peppers in Vegetable oil for 5 minutes.
  • Add Ground Beef and brown well.
  • Add rice, stewed tomatoes (you may break up any large tomato chunks), chili powder, salt and pepper.
  • Stir together.
  • Cover tightly.
  • Cook over high heat until steaming freely.
  • Turn heat down LOW and simmer for 30 minute or until rice is done.
  • ***A note: You can save time by buying the veggies (and onions also) precut. I used the frozen pepper mixture from Trader Joes.
  • Enjoy!

Nutrition Facts : Calories 334.3, Fat 19.6, SaturatedFat 6.1, Cholesterol 61.7, Sodium 401.2, Carbohydrate 20.7, Fiber 2.8, Sugar 6.6, Protein 19.5

TEXAS BRUNCH



Texas Brunch image

Once you try this, it will become your favorite brunch item. You may substitute cooked sausage for the bacon if you wish.

Provided by LYNN WILLIAMS

Categories     Breakfast and Brunch     Eggs

Time 50m

Yield 6

Number Of Ingredients 13

6 eggs
8 ounces bacon
¼ cup butter
¼ cup all-purpose flour
2 cups milk
2 cups shredded Cheddar cheese
½ cup sour cream
1 teaspoon cayenne pepper
1 teaspoon salt
½ teaspoon black pepper
6 cornbread
1 cup shredded Cheddar cheese
6 green onions, chopped

Steps:

  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • In a medium sized saucepan, melt butter over medium heat. When butter has melted, whisk in the flour. Stir until all lumps have dissolved. Slowly pour in the milk, stirring constantly, until thickened.
  • As gravy begins to thicken, add chopped eggs and 2 cup cheese. Cook 3 to 5 minutes to melt the cheese and heat through. Stir in the sour cream, cayenne, salt and pepper; stir until heated through. Keep warm over low heat until ready to serve (do not boil).
  • Slice cornbread pieces and lay open on serving plates. Ladle a generous amount of egg mixture over the cornbread, top with remaining shredded cheese, crumbled bacon, and green onion.

Nutrition Facts : Calories 799.1 calories, Carbohydrate 34 g, Cholesterol 328.4 mg, Fat 59.1 g, Fiber 2.6 g, Protein 33 g, SaturatedFat 29.1 g, Sodium 1580.3 mg, Sugar 8.3 g

BAKED CORN BEEF HASH



Baked Corn Beef Hash image

Layered ingredients baked in the oven make for an easy, quick and tasty meal that's good for those long cold winter nights.

Provided by Wenchpie

Categories     Main Dish Recipes     Beef     Corned Beef Recipes

Time 50m

Yield 4

Number Of Ingredients 8

1 tablespoon vegetable oil
1 onion, sliced
1 (14 ounce) can baked beans
1 (12 ounce) can corned beef, chopped
2 tablespoons tomato puree
1 dash Worcestershire sauce
2 cups mashed potatoes
1 cup shredded extra-sharp Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat the vegetable oil in a skillet over medium heat. Add the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Meanwhile, spread the baked beans in a casserole dish. Toss the corned beef with the tomato puree and Worcestershire sauce in a bowl and sprinkle over the beans. Spread the onions overtop, followed by the mashed potatoes. Finally, sprinkle with the shredded Cheddar cheese.
  • Bake in preheated oven for 30 minutes until the casserole is hot and bubbly.

Nutrition Facts : Calories 544.4 calories, Carbohydrate 43.7 g, Cholesterol 104.2 mg, Fat 25.9 g, Fiber 6.3 g, Protein 36.9 g, SaturatedFat 11.1 g, Sodium 1715.8 mg, Sugar 11.1 g

CAJUN CORNED BEEF HASH



Cajun Corned Beef Hash image

Neither the flavor nor the texture is "mushy" when you whip up a skillet of this tongue-tingling hash. This is an all-time favorite of mine. I created it after eating a similar variation in Texas. -:Del Mason Martensville, Saskatchewan

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 11

6 cups frozen shredded hash brown potatoes, thawed
1/4 cup butter
1/2 cup each finely chopped green onions, sweet red pepper and green pepper
1 teaspoon seasoned salt
3/4 teaspoon Cajun seasoning
3/4 teaspoon chili powder
1/2 teaspoon pepper
1-1/2 cups chopped cooked corned beef
1 tablespoon white vinegar
8 eggs
Additional Cajun seasoning and hot pepper sauce, optional

Steps:

  • In a large skillet, cook hash browns in butter until almost tender. Stir in onions, peppers and seasonings. Cook until hash browns are lightly browned and peppers are tender. Add corned beef; heat through., Meanwhile, place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip egg into water. , Cook 4 eggs, uncovered, until whites are completely set, about 4 minutes. With a slotted spoon, lift each egg out of the water. Repeat with remaining eggs., Serve over hash mixture. Sprinkle with additional Cajun seasoning and serve with hot pepper sauce if desired.

Nutrition Facts : Calories 569 calories, Fat 38g fat (16g saturated fat), Cholesterol 539mg cholesterol, Sodium 1733mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 3g fiber), Protein 32g protein.

CORNED BEEF HASH RECIPE BY TASTY



Corned Beef Hash Recipe by Tasty image

Here's what you need: water, kosher salt, brown sugar, pink curing salt, garlic, fresh ginger, cinnamon stick, bay leaves, mustard seed, black peppercorn, whole allspice berries, juniper berries, whole cloves, ice, beef brisket, large yellow onion, celery stalks, large carrots, ginger beer, dark extra-stout beer, unsalted butter, russet potato, medium yellow onion, kosher salt, freshly ground black pepper, corned beef, garlic, paprika, worcestershire sauce, large eggs, fresh chive

Provided by Matthew Johnson

Categories     Breakfast

Time P10DT20h

Yield 4 servings

Number Of Ingredients 31

2 qt water
2 cups kosher salt
1 cup brown sugar
2 teaspoons pink curing salt
5 cloves garlic, crushed
1 fresh ginger, 2 in (5 cm) piece, sliced
1 cinnamon stick, broken into pieces
3 bay leaves, crumbled
1 tablespoon mustard seed
1 tablespoon black peppercorn
8 whole allspice berries
12 juniper berries
8 whole cloves
2 lb ice
5 lb beef brisket, trimmed
1 large yellow onion, chopped
3 celery stalks, chopped
2 large carrots, chopped
ginger beer, 2 bottles
dark extra-stout beer, 2 bottles
1 tablespoon unsalted butter
2 lb russet potato, peeled and small-diced
1 medium yellow onion, diced
kosher salt, to taste
freshly ground black pepper, to taste
1 lb corned beef, diced into 1/4in (6 mm) in pieces
4 cloves garlic, minced
1 teaspoon paprika
1 tablespoon worcestershire sauce
4 large eggs, fried sunny-side up
fresh chive, for garnish, thinly sliced

Steps:

  • In a very large pot, combine the water, kosher salt, brown sugar, pink curing salt, garlic, ginger, cinnamon stick, bay leaves, mustard seeds, peppercorns, allspice berries, juniper berries, and cloves. Stir and bring to a boil over high heat.
  • Once the brine is boiling, remove from the heat and add the ice to bring the temperature below 45˚F (7˚C).
  • Place the brisket in a large plastic storage container with a lid. Pour the cooled brine over the meat. Cover and brine the beef in the refrigerator for 5-7 days, flipping once a day.
  • Once the brisket is brined, remove the beef from the liquid and transfer to a pot large enough for it to sit flat on the bottom. Add the onion, celery, carrot, ginger beer, and beer. Bring to a boil over high heat, then reduce the heat to low, cover, and gently simmer for 2½-3 hours, or until the meat is fork-tender. Remove the meat from the pot and let cool. If making corned beef and cabbage, reserve the cooking liquid. Otherwise, discard.
  • Thinly slice the brisket against the grain for sandwiches or corned beef and cabbage, or dice for corned beef hash.
  • Melt the butter in a large cast-iron skillet over medium heat. Add the potatoes and onion and season with salt and pepper. Cook for about 5 minutes, until lightly browned.
  • Add the corned beef, garlic, paprika, and Worcestershire sauce. Cook for another 1-2 minutes, until the beef is warmed through and slightly crisped. Remove the pan from the heat.
  • Serve the hash with the eggs and garnish with chives.
  • Enjoy!

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TEXAS HASH - RECIPE | COOKS.COM
1 lg. chopped green pepper 3 (3 1/2 inch) sliced onions 1/2 c. uncooked reg. rice 2 tsp. salt 1 lb. ground beef 1 lb. canned tomato 1 or 2 tsp. chili powder
From cooks.com


ONE-POT TEXAS HASH | 12 TOMATOES
Add onion, peppers, garlic, ground beef, dry mustard, chili powder, salt and pepper in a skillet with olive oil. Sauté until ground beef is browned and stirring as it cooks to ensure beef is broken up. Add rice and tomato paste and cook for 3 minutes. Add canned tomatoes and juice, water, and Worcestershire sauce. Simmer for 20 minutes, covered.
From 12tomatoes.com


NOSH-TALGIA: 11 CANNED CORN BEEF RECIPES THAT’LL MAKE YOU MISS …
2021-11-05 9. Corned Beef Rice Burritos. Your burrito ought to inspire groans of pleasure and perhaps a satisfied belly-rub or two — this’ll do just that — and it has the added advantage of coming together in under half an hour. Recipes with canned corned beef don’t get a …
From cookingchew.com


FAMILY FAVORITE TEXAS TATER HASH CASSEROLE - KUDOS KITCHEN BY RENEE
2016-04-20 Instructions. Preheat oven to 350 degrees. Brown the ground beef in a large skillet over medium heat. Add the quartered potatoes to the ground beef and cook, stirring occasionally for 15 minutes. Stir the chopped onions and bell pepper into …
From kudoskitchenbyrenee.com


CORNED BEEF HASH (ONE-PAN RECIPE) | SWEET TEA + THYME
2019-03-11 Add the corned beef and mix well, then cover to warm the beef for a couple of minutes. Remove the lid, create 3 or 4 small wells in the potatoes and beef, then crack the eggs into each little well. Bake, uncovered, for 12-14 minutes. Remove from the oven when whites are set, season with more salt, pepper, and garlic powder to taste.
From sweetteaandthyme.com


HOMEMADE CORNED BEEF HASH - KATIE'S CUCINA
2021-03-04 Instructions. In a large frying pan, melt the butter on medium heat. Then add in the diced onion. Stir well then place a lid on the pan. Cook for 5 minutes or until translucent but not burnt. Add the potatoes and corned beef, mix once. Then pour the Worcestershire sauce over the potatoes and corned beef.
From katiescucina.com


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